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| Simple French Onion Soup |
 ckelson writes, "Well, we finally have snow! (At least in the mountains.) I am sure some thanks goes to those folks who gathered for a Shoshone snow-dance at Bogus Basin or maybe Mother Nature just decided it was time to bring us some of that fun, fluffy white stuff. Either way, winter is in full swing and there is no better time to enjoy a lovely bowl of soul-warming soup, to be more specific, the ubiquitous French Onion soup. The simplicity of this broth-based soup is exactly the kind of comfort food I crave during these cooler days. Bon Appetit!"
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Simple French Onion Soup
Prep Time: 20 minutes
Cook Time: 60 minutes
Serves: 6 adults
Ingredients:
4 Tablespoons butter
4-5 medium onions, thinly sliced
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon white pepper, or use black pepper if you don't have white pepper.
4 Tablespoons flour
1 cup white wine
2 cups chicken stock
4 cups beef stock
4 sprigs of thyme, tied together so they can be easily removed
2 bay leaves
12 slices stale baguette
6 slices of Gruyere (a French Swiss-ish cheese), or real Swiss cheese, Provolone cheese, or whatever mildly stinky cheese you have in the fridge! Be warned blue cheese may not work here, it's pretty potent.
Directions:
Melt the butter in a large pot over medium-low heat. Add the onions and cook them down for 25 minutes, stirring occasionally until they are a deep golden brown and beginning to caramelize. Add the garlic salt and pepper, cook for 1 minute, then add the flour. Coat the onions in flour and cook for
2 minutes, (still on medium-low heat). Deglaze the pot with white wine; allow the onions to absorb the wine. Add the beef and chicken stock, thyme and bay leaves then bring to a boil. Reduce the heat back down to medium-low and simmer for 20-25 minutes.
Preheat your broiler right before the simmering time is up, then remove the thyme and bay leaves, check the seasonings and adjust if necessary (more salt/ pepper or add an acid like 1 teaspoon vinegar or lemon to brighten up the soup.)
Toast the baguette slices, and then divide them among the 6 serving bowls filled with soup. Layer a slice of cheese over the soup and baguette, place under the broiler until light golden brown, this happens very quickly so watch it! Serve and enjoy.
Tip: If you put your onions in the freezer for 10-15 minutes before you slice them, it will help your mascara stay in its proper place: your lashes, not on your face.
Tip: Children love the flavor of this soup, but can be squeamish about all those onions! Yuck! Feel free to blend theirs up with an immersion blender or regular blender before you serve them their bowl.
Oh, and keep the baguette and cheese as far away from the soup as possible (on the side is probably far enough; if you're grinning at this, your kids must be as finicky as mine).
Carlee Kelson
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Posted on Jan 22, 2012 09:54am.
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